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Salads are not necessarily only salads
Salads can be fresh or cooked, hot or cold, and are suitable for all seasons. In summer prepare light fresh salads, and in autumn and winter cooked or warm salads with added legumes and various cereals (millet, buckwheat, barley, spelled, quinoa) and rice. You can make salads as side dishes or as compete meals, but in any case we recommend that they should be on the menu throughout the year.
Fresh salads
In spring and summer fresh salads should become part of your daily diet.
In addition to hot dishes, salads should become a fixture with the main meal, and a complete meal
In the evening. Use seasonal vegetables for fresh salads. Season them with sprouts, legumes or fruit. In combination with cereals, fish, meat or eggs, they become stand-alone meals.
Warm salads
Warm salads should be on your menus in autumn and winter. The basis for such salads can be half-cooked vegetables or porridges, lentils, quinoa and chickpeas.
You can add a bit of lean meat, fish, shrimp or an egg. Combine them with the tubers for freshness. Such salads will spice up your menus especially in the winter.
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